In October, I had an early Christmas present, being presented with the Best Reader’s Recipe at the Observer Food Monthly Awards, which were held at a glittering ceremony at the Freemason’s Hall in London. It was the biggest secret I have ever kept. I had found out in August but…
Saturdays in our house were set aside for bread baking, while I went off to dance classes in the morning my Dad would start making his dough for a variety of different loaves. He seemed to have such a knack at kneading and shaping the loaves, whether it was perfectly…
Time to Ferment, Pickle and Dry with fab cookbook from @QuartoCooks @thefermentarium
I’m having fun with dates: they are so good. With the date cake in fresh memory, I thought of another date sweet that I like: date slice. My local café, Greenshoots (now sadly closed), did a really good coffee date slice which inspired me to try my hand at this confection.
In the follow up to my earlier post about food waste and how cakes for charity evolved, I bring you another recipe for using up left over egg yolks.
My mother has a saying ‘nothing’s ever wasted’, which often results in remnants of food and sauces stored in Tupperware boxes to be used later, found festering in the fridge weeks later. I think it’s a generational thing as my friends admit to their mothers doing this too. Nonetheless the…
Does the thought of dealing with gelatine put you off making a mousse? Do you find it just goes lumpy or doesnt set? Just what is gelatine, this magical substance that sets foods to a satisfying wobble? It’s simply a water-soluble protein prepared from collagen (skin, bones and tendons of…
Dates. Yes, I featured them recently: here I go again. Dates are just the tastiest, loveliest, most delicous non-dairy fudge out there, and they’re fruits. The other week, in a moment of weakness, I picked up a raw, all-natural energy bar from the snack counter in my super-market. The packaging was red and…
New recipes come from all kinds of sources: this, I found on Facebook. The other week, a friend of mine who lives in Tennessee posted pictures from a fish fry where she also said they’d had “church lady cakes”. I had to find out what these were. They were not…
We’ve written about, and cooked with, Adagio Teas before. When they launched a range of flavoured matchas, I was keen on trying them. Matcha is the fine powder, green leaves dried and ground, that’s used in tea ceremonies and to flavour and colour all manner of foods in Japan. The first…
